Old Fashioned Chicken Loaf With Mushroom Sauce Recipes

CHICKEN & MUSHROOM LOAF

Steps:

• Combine first 7 ingredients in a bowl& set aside.
• Cook mushrooms in butter in a skillet for about 5 minutes.
• Spoon half the chicken mixture into an 8 X 4 inch loaf pan& smooth the surface.
• Spread the mushrooms over the chicken mixture evenly.
• Add the rest of the chicken mixture& smooth the surface.
• Bake in preheated 350F oven for about 1 1/4 hours, or until a meat thermometer reaches 185F.
• Spread the sauce over the top after baking for an hour.
• Let stand for 10 minutes before slicing.

CHICKEN LOAF WITH MUSHROOM GRAVY

Steps:

• Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground., In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well., Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf., Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

CHICKEN MUSHROOM MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
• In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
• Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.

MEATLOAF WITH CREAM OF MUSHROOM

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients thoroughly except for soup.
• Press into a loaf pan.
• Bake uncovered for 30 minutes; drain grease.
• Put the can of cream of mushroom on top.
• Bake for another 30-45 minutes.
• Enjoy.
• Goes good with mashed potatoes and green beans.

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

OLD-FASHIONED CHICKEN LOAF WITH MUSHROOM SAUCE

Steps:

• 1. In a lg stockpot, simmer the chicken until tender; about 1 hour--chicken pieces will take less time. Remove the meat from the bones, discard the skin and fat and cut into small pieces. While cutting up the chicken, preheat the oven to 350F. 2. In a large bowl, beat the eggs lightly and stir in the rice, bread crumbs, butter, broth, milk, stock base, seasonings, and shredded chicken. Spoon into a greased 1 1/2-qt casserole and bake for 50 minutes or until golden brown and puffy. 3. Prepare the sauce: Melt the butter in a saucepan over medium heat. Add the mushrooms and saute for 2-3 minutes, then stir in the flour. Cook and stir over medium-low heat until the mixture bubbles up in the center of the pan. Pour in the chicken broth and cream. Cook slowly until thickened, about 3 minutes, stirring constantly. Stir in the parsley, lemon juice, paprika, and S&P. Keep warm until serving time. 4. Serve chicken loaf hot, topped with Mushroom Sauce.